TradeFeatures - Page 65
Protein Drinks with a Difference from London Cocktail ClubKeen on continuing your New Year’s health kick? Sounds like you’re in need of some delicious non-alcoholic and low alcohol cocktails. Bartender and entrepreneur JJ Goodman – the man behind…
The Rise and Rise of Japanese GinUntil recently, few modern-day distillers have been interested in exploring Japan’s unique natural larder. Now, gins bearing the country’s native botanicals adorn back bars the world over. We take a…
The Art in Whisky, picturedThe inherent beauty of the whisky wrapped up in one seriously lovely tome? Yes please. We talk to Jon Purcell, author of The Art in Whisky, about how he went…
Challenging how we drink Scotch with AuchentoshanWe take a look at how Scotch whisky is embracing cocktails, competition and change with Auchentoshan and the New Malt Order. You know it as the producer of triple distilled…
Talking Casks with Whiskey Bonder Conor HydeCork-based bonders Hyde has been wowing drinkers with its rare bottlings since 2015. We talk to founder Conor Hyde about the art of cask ageing, the history Irish whiskey bonding,…
Five Minutes With… The Three DrinkersThe drinks industry has a tendency to take itself a little too seriously at times. Thankfully, Adrian Smith, Colin Hampden-White and Helena Nicklin – aka, The Three Drinkers – are…
Handy tips to nose and taste, with Denver & Liely glasswareWe all know spirits are fundamentally there to be enjoyed, right? But what if your enjoyment takes the form of detailed nosing and tasting? How can you get the best…
Move Over, US! British Distillers Set Their Sights on Rye WhiskyIt’s arguably the most punk rock cereal of all time, and now rye is causing anarchy in the UK. Here, MoM chats with a handful of British distillers who have…
How Sound Affects Flavour… With Silent Pool GinHow does your environment alter what you choose to drink, without you even knowing it? This is what happened when sensory experts from the University of London’s Centre for the…
Our take on booze trends for 2019!New year, new drinks. Here’s what we reckon we’ll be debating, writing about and, most importantly, sipping in 2019. Tasting glasses at the ready… There’s nothing we enjoy more here…
Fortified Wine, Not Just For ChristmasDon’t let your bottles of Port, sherry or Madeira gather dust. Our guide to getting the most out of these underrated classics will keep you drinking through the winter and…
How Neptune became 2018’s most awarded rumNeptune Rum was only launched in 2017, yet it already boasts over 40 prestigious global awards. How did the brand do it? We find out. “I actually, physically, dreamt Neptune…
The Home Bar: Our Henry’s book is here!Our very own features editor Henry Jeffreys has released a book! The Home Bar is full of all kinds of envy-inducing, Insta-worthy abodes, but also some really rather straightforward cocktail…
An Ardbeg Masterclass with Brendan McCarronWe try Ardbeg’s core range with Brendan McCarron while he tells us about making raw, rugged whisky, the similarities between Bill Lumsden and Gordon Ramsay, and whether there are any…
2018’s Best Booze BooksFrom exploring beer that smells of bins to evaluating the finest wines known to humanity, this year’s booze books have something for everyone. Here’s what to read this Christmas if…
Rebel Rabbet: Where Brewing, Botanicals and Whiskey Distilling CollideWhat if you could take the best aspects of beer, whiskey, and gin production, and combine them to make one killer category-defying hybrid spirit? London Distillery Company’s Matt McGivern and…
